Egyptian Mulukhiyah

Mulukhiyah is a typical Middle Eastern stew or soup usually served with white rice and lemon. I ate mine with bulgur to keep it whole grain. It's usually made with chicken or chicken stock so I figured I have to come up with a vegan version that tastes just as good. All thanks to the combination of the spices! 


Mulukhiyah is slimy just like okra and it has a unique flavor and smell. It's loved by elders and children. Which is great since it's high in selenium, vitamin C, fiber, potassium, iron, calcium, and the list goes on!


If you don't live in the Middle East, then you can probably find it in any Arabian grocery store in the frozen section. 

If you buy your mulukhiyah fresh, it's recommended that you clean it and pick it then freeze it immediately since it tends to go bad quickly.

Egyptian Mulukhiyah


  • 1 medium red onion
  • 3 garlic cloves
  • 5 cups mulukhiyah leaves
  • water or vegetable stock
  • salt and pepper to taste
  • white pepper to taste
  • 1/4 tsp paprika, ground ginger, and ground coriander
  • 1/2 tsp onion powder
  • lemon and rice or bulgur for serving 


  1. Saute the onions for until they're transparent then add the garlic and the spices
  2. Add the mulukhiyah then top with water or vegetable stock until they're covered
  3. Bring to a boil then turn off the heat
  4. Blend it with an immersion blender or a regular blender 
  5. Serve with bulgur or rice and lemon on the side (lemon is  a must!)